§ 260.010. Definitions.

The following definitions shall apply in the interpretation and the enforcement of this Chapter:

ADULTERATED

The condition of a food:

1. 

If it bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health;

2. 

If it bears or contains any added poisonous or deleterious substance for which no safe tolerance has been established, or in excess of such tolerance if one has been established;

3. 

If it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human consumption;

4. 

If it has been processed, prepared, packed or held under sanitation conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health;

5. 

If it is in whole or in part the product of a diseased animal, or an animal which has died otherwise than by slaughter;

6. 

If its container is composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health;

7. 

If any valuable constituent has been in whole or in part omitted or abstracted therefrom;

8. 

If any substance has been substituted wholly or in part therefor;

9. 

If damage or inferiority has been concealed in any manner; or

10. 

If any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength or make it appear better or of greater value than it is.

APPROVED

Acceptable to the health authority based on their determination as to conformance with appropriate standards and good public health practice.

CLOSED

Fitted together snugly leaving no openings large enough to permit the entrance of vermin.

CORROSION-RESISTANT MATERIAL

A material which maintains its original surface characteristics under prolonged influence of the food, cleaning compounds and sanitizing solutions which may contact it.

EASILY CLEANABLE

Readily accessible and of such material and finish, and so fabricated that residue may be completely removed by normal cleaning methods.

EMPLOYEE

Any person working in a food retail establishment who transports food or food containers, who engages in food preparation, or who comes in contact with any food equipment.

EQUIPMENT

All meat blocks, tables, counters, refrigerators, sinks and similar items used in the operation of a retail food establishment.

FOOD

Any raw, cooked, or processed edible substance, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption.

FOOD-CONTACT SURFACES

Those surfaces of equipment with which food normally comes in contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food.

FOOD-PROCESSING ESTABLISHMENT

A commercial establishment in which food is processed or otherwise prepared and packaged and stored for human consumption.

HEALTH AUTHORITY

The Health Authority of the City of Blue Springs who shall be, or which shall be made up of, the Codes Administrator, including those designated thereby, and officers and employees of Jackson County, Missouri, who are in charge of or are responsible for, the inspection of food and food establishments of said County, and who, by agreement, are inspecting food and food establishment within the City of Blue Springs, Missouri.

MISBRANDED

The presence of any written, printed or graphic matter, upon or accompanying food or containers of food, which is false or misleading, or which violates any applicable State or local labeling requirements.

PERSON

An individual or a firm, partnership, company, corporation, trustee, association or any public or private entity.

POTENTIALLY HAZARDOUS FOOD

Any perishable food which consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.

RETAIL FOOD ESTABLISHMENT

Any food establishment or portion thereof where staple articles of food commonly called groceries are handled at retail.

SAFE TEMPERATURES, AS APPLIED TO POTENTIALLY HAZARDOUS FOOD

Temperatures of forty-five degrees Fahrenheit (45° F.)or below, and one hundred forty degrees Fahrenheit (140° F.) or above.

SANITIZE

Effective bactericidal treatment of clean surfaces of equipment and utensils by a process which has been approved by the health authority as being effective in destroying micro-organisms, including pathogens.

SEALED

Free of cracks or other openings which permit the entry or passage of moisture.

SINGLE-SERVICE ARTICLES

Cups, containers, lids or closures; paddles; wrapping material; and all similar articles which are constructed wholly or in part from paper, paperboard, molded pulp, foil, wood, plastic, synthetic, or other readily destructible materials, and which are intended by the manufacturers and generally recognized by the public as for one usage only, then to be discarded.

WHOLESOME

In sound condition, clean, free from adulteration and otherwise suitable for use as human food.

R.O. 1996 § 260.010; CC 1968 § 9-1; Ord. No. 1042 § A, 8-20-1979; Ord. No. 2522 § 1, 11-21-1994